Sunday Sausage making time …

having time on my hands while Mrs Fitz was walking that country 10k with the hounds.. And seeing as it was too early for a few pints .. (Even though it was Sunday..๐Ÿ˜‰

Making sausages seems like just the time killer required.. 

After those Cumberlands went a bit salty.. 

https://cookingwithmrfitz.com/2015/06/18/sausage-making-cumberland-seasoned/

Have gone old Irish.. With an extra twist using half of a nutmeg, mace and black pepper.. Like a good Barbados take on the British banger.. 

Crumbs herbs and spices all mixed up. 

 

And water to put the bang! In the bangers.. 

Once good and squished up. And I reckon I have done the right math.. Ahem ๐Ÿ˜

Adding some beetroot food colouring..

 

Why? Why not! (It’s in the store cupboard and needs using!).. 

Then the soaked hog casings fed into the hand cranker.. 

And sausages whirred out .. While spinning the handle.. 

 

Once twisted and smoothed out about.. Hung up while Mrs Fitz is out.  
 

Don’t they look cool huh? โœŒ๏ธ๐Ÿ‘๐Ÿ‘Š๐Ÿ‘Œ๐Ÿ‘

Mrs Fitz came home.. The Sunday lunch almost ready.. Time for a pic of me holding up my mornings work.. 

 

And just cooked some up for brekkie.. 

Oven baked.. I gotta say.. 

 

Stunning sooper dooper superior stunning saussies.. A great flavour.. A taste of the emeralds … With a Mr Fitz twist..  
Please do try making your own.  You will not look back.  I promise.. ๐Ÿ‘๐Ÿ‘‹

  
  

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Categories: Breakfasts, Pigs, previous posts, Recipes

Tags: , , , , ,

8 replies

  1. Still no measurements for us sausage virgins?

    Liked by 1 person

  2. OMG. I’d say I am experiencing sausage envy but I am a bit worried about the Freudian undertones. Are you using one of those little manual fillers? I mean, literally. I’ve been looking them up in the internet as I am getting more and more serious about starting my own production.

    Liked by 1 person

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